I can’t believe Thanksgiving break is already here! The semester flew by and I only have a few more weeks left as an intern at the Howdy Farm. I’ve been busy at the Farm harvesting veggies, tending the flowers, and helping out with our Thursday market. One thing that I have loved about spending time at the Farm is trying produce that I have never even seen before and learning new ways to prepare it. The past few weeks we have had lots of daikon radishes for sale. Now, I have eaten many radishes, but I had never seen/heard of this type. They are so pretty – the inside looks like magenta tie-dye. Corey is a cooking guru, and after picking his brain about what to do with the radishes, I decided to learn how to pickle them. My grandma always made her own pickles and sauerkraut (YUM), and I was excited to try it out. Also, how homestead/renaissance-woman-esque is pickling your own veggies?
There are lots of different ways to pickle, but I didn’t have the time (or patience) to do a long pickling process, so I found a recipe for an ‘overnight pickle’. I ended up making 2 jars, and I added jalapenos to one for a little extra spice. I used them as a garnish/topping for fish tacos and plan on eating it on top of fish. I’m not usually a fan of sweet pickles, but the combination of sweeter carrots with the sharp daikon radishes turned out pretty tasty!
Vietnamese Daikon and Carrot Pickles
3 daikon radishes
Handful of cilantro
1 cup sugar
2 teaspoons salt
2 ½ cups white vinegar (but from what I have read online, other types of vinegar will work J )
2 cups water
Jars (I used 2 and had a little bit of carrot and daikon leftover)